You create a great stock with fresh ingredients. Fresh meats and fresh herbs.My stock. Okay, Let's start with a chicken stock. I'm making one up this weekend for a homemade chicken soup.
Start with a big stock pot of fresh, cool water (a couple of gallons). As you bring it up to a boil, toss in a whole chopped onion, 4 stalks of celery and 4 carrots all rough chopped. Add 2-3 cloves of garlic, a couple of bay leaves, several whole black pepper corns, a teaspoon of salt and one whole chicken. Parts or whole. Its okay to use the wings, thighs, backs and drumsticks saving the breasts for fancier needs if you want. Bring it all to a boil and then turn it down to simmer for 45 minutes.
Turn it off and pour the stock off through a colander into a another stock pot. Put the stock in the fridge overnight. Skim off most of the fat from the top the next day before reheating.
Strip cooled chicken meat off the bones and put it away in the fridge until tomorrow. Toss the herbs and veggies away. Pull or cut up the chicken meat into bit sized chucks.
The next morning, Scrap of the fat that has formed on the surface of the chicken stock. You decide how much to leave to add fat to the soup. Bring the stock back up to a boil while adding the following:
3-4 carrots sliced into coins
3-4 stalks of celery cut the same thickeness as the carrot coins.
1 onion chopped
1 pond of a pasta of your choice
|Your basic simple chicken soup, Yum!|
Add tomatoes, beans, other veggies or herbs to suit your personal tastes.A little of this and little of that and you easily go from a chicken soup to a minestrone or any of dozens of other variations.